Recipe(tried): Cocoa Fudge

COCOA FUDGE

2/3 cup cocoa (I use Hershey's)
3 cups sugar
1/8 teaspoon salt
1 1/2 cup heavy cream or non-dairy liquid cream substitute
1/4 cup butter
1 teaspoon vanilla

Combine cocoa, sugar, salt, and heavy cream in a large saucepan. Bring to a rolling boil; then reduce heat to medium and cook to 234F without stirring. Remove from heat and add butter and vanilla. Do not stir. Cool to lukewarm (about 110F). Beat by hand or with mixer until fudge thickens and loses some of its gloss. Quickly spread fudge in lightly buttered 8-inch square pan. When cool, cut into squares. Makes about 49 pieces.

* Note: I place aluminum foil in pan... butter... cool... then turn fudge out and use a chef's knife for easy cutting. This is an "old fashioned" tasting fudge, smooth and creamy, but cracked and firm. I have only used the whipping cream and add enough evaporated milk to equal 1 and 1/2 cups. Also real butter makes a difference. Nuts can be added just before it is thick enough to turn out. It is easy and so good!!